CN105028551A

CN105028551A - Refrigerated pancake dough

Info

Publication number: CN105028551A
Application number: CN201510572312.4A
Authority: CN
Inventors: 张钟; 丁杏瑜
Original assignee: Guangdong University of Petrochemical Technology
Current assignee: Guangdong University of Petrochemical Technology
Priority date: 2015-09-10
Filing date: 2015-09-10
Publication date: 2015-11-11

Abstract

Disclosed is refrigerated pancake dough. A method for making the pancake dough comprises the steps that a, 0.1-0.2 part of monocalcium phosphate and 1-2 parts of a low sodium salt are mixed through 6-10 parts of water to form a mixed solution, 45-55 parts of flour is poured into a stirrer, then, 15-19 parts of water is added into the mixture for performing stirring for 3-7 s, 3-6 parts of corn oil or cream is added for performing continuous stirring for 25-35 s, and then the mixed solution is added for performing stirring for 1.5-2.5 min; b, the stirred dough is placed on an operation table and kneaded with the assistance of a plastic scraper knife for 0.8-1.2 min, the dough is cut into a plurality of dough balls, and then the dough balls are rolled into dough pieces through a rolling pin, wrapped by plastic wraps and put into a refrigerator to be frozen at the temperature of minus 18 DEG C to obtain the refrigerated pancake dough. The refrigerated pancake dough is convenient to eat and fresh, has abundant nutrients and has the great market requirement.

Description

A kind of freezing thin pancake dough

Technical field

The present invention relates to a kind of freezing flour-dough, is a kind of freezing thin pancake dough specifically.

Background technology

Along with deepening constantly of China's reform and opening-up, improving constantly of people's life, modern life rhythm is accelerated, the instant food that people need safety and sanitation, are of high nutritive value.Being convenient to quality control, just catering to these needs of people with eating with freezing flour-dough bread that is roasting, high nutrition.Freezing flour-dough method saves time, convenient, fast; meet the nutrition of modern to food and the requirement of freshness; also meet modern food industry scale production and the people needs to food freshness and security, this will be the development priority of grocery trade from now on simultaneously.The staple food of China also has wheaten food except rice.Thin pancake is as a kind of coarse food grain wheaten food, needed for the ordinary meal that people can be provided well, be rich in abundant dietary fiber, vitamin, starch etc., utilize freezing flour-dough to make thin pancake, the demand of people to simple and fast and diversified food can be met well, also meet the requirement of people's fast pace life instantly.

Freezing flour-dough technology just introduces China in the mid-90 in 20th century, and its investigation and application is started late.But because freezing flour-dough technology has outstanding advantages, be convenient to preservation and transport in a cold or frozen state, can Uniform Product standard, guarantee Safety of Food Quality, both the waste of overlapping investment and human resources can have been reduced, chain store can need reasonable arrangement Production Time and quantity, effectively control stock, Loss reducing according to sale again, and allow client's moment can taste fresh, reeky wheaten food, oneself causes the interest of many R&D institutions and entrepreneur.In the part big and medium-sized cities such as Beijing, Shanghai, Hangzhou, oneself is through having occurred that some Chain-orientation food enterprises start to apply freezing flour-dough technology, its quality comparation such as bread, steamed bun, steamed stuffed bun produced is stablized, there is certain brand benefit, thus, utilize freezing flour-dough to develop thin pancake and can meet the demand of people to fast and simple diversified food well, there is good development prospect.

Summary of the invention

The object of this invention is to provide a kind of freezing thin pancake dough of instant.

The freezing thin pancake dough of one provided by the invention, this thin pancake dough is prepared as follows:

A, calcium dihydrogen phosphate 0.1 ~ 0.2 part and 6 ~ 10 parts, Cardia Salt 1 ~ 2 part of use water are mixed with mixed solution, pour 45 ~ 55 parts, flour into agitator, add 15 ~ 19 parts, water again, stir 3 ~ 7s, add corn oil or 3 ~ 6 parts, cream continuation stirring, 25 ~ 35s, then add mixed solution stirring 1.5 ~ 2.5min;

B, the dough be stirred is placed on operating desk, rubs dough to smooth surface, dough is cut into one block of little dough of block, then with rolling pin, little dough is rolled into face cake, wrap with preservative film, put into-18 DEG C, refrigerator freezing and get final product.

In above-mentioned, containing the one in corn flour, soy meal, mung bean flour, pearling cone meal and sorghum flour or at least two kinds in flour.

In step a, before adding corn oil, be also added with the little onion parts accounting for flour weight 3 ~ 5%.

In step a, before the little onion parts of interpolation, also can add the active dry yeast accounting for flour weight 1 ~ 3%, and then add 3 ~ 6 parts, little onion parts, corn oil or the cream accounting for flour weight 3 ~ 5%, stir 25 ~ 35s, mixed solution is added, stir 1.5 ~ 2.5min; Be about 85% bottom fermentation 2 hours in 30 DEG C of temperature, relative humidity.

Calcium dihydrogen phosphate is wanted first water-soluble as modifying agent and Cardia Salt and is added, like this can be more even.

The advantage that the present invention has: freezing thin pancake dough adopts factorial praluction, and can be azymic dough according to the demand of different crowd taste, also can be fermented dough, can be Fried Scallion Pancake dough, also can be cream pancake dough.Dough is first become reconciled face by producer, and roll and make circular pancake, good with polyethylene packaging film individual packaging, user is placed in freezer compartment of refrigerator, directly takes out when eating, and is placed on fry cooked and edible in frying pan, also can put into an egg, make baking egg pancake when decocting.Therefore, instant, fresh, nutritious, eliminate and face, the time of rolling system, there is the very large market demand.

Detailed description of the invention

Embodiment 1:

Calcium dihydrogen phosphate 0.15kg and Cardia Salt 1.5kg water 8.0kg is mixed with mixed solution, and take Plain flour 50.0kg and pour in agitator, add water 17.0kg, stir 5s, then add little onion parts 2.0kg and corn oil 4.5kg, stir 30s, again mixed solution is added, stir 2min; Being placed on being stirred agglomerating dough taking-up on clean operating desk, rubbing dough to smooth surface, dough being cut into one block of little dough of block, then with rolling pin, little dough is rolled into face cake, wrap with preservative film, put into-18 DEG C, refrigerator freezing.

Embodiment 2:

Calcium dihydrogen phosphate 0.15kg and Cardia Salt 1.5kg water 8.0kg is mixed with mixed solution, take Plain flour 40.0kg and corn flour 10.0kg pours in agitator, add water 17.0kg, stir 5s, add little onion parts 2.0kg and corn oil 4.5kg again, stir 30s, then mixed solution is added, stir 2min; Being placed on being stirred agglomerating dough taking-up on clean operating desk, rubbing dough to smooth surface, with rolling pin, dough being rolled into face cake, wrap with preservative film, putting into-18 DEG C, refrigerator freezing.

Embodiment 3:

Calcium dihydrogen phosphate 0.15kg and Cardia Salt 1.5kg water 8.0kg is mixed with mixed solution, taking Plain flour 35.0kg, soy meal 5.0kg and corn flour 10.0kg pours in agitator, add water 17.0kg, stir 5s, add little onion parts 2.0kg and corn oil 4.5kg again, stir 30s, then mixed solution is added, stir 2min; Being placed on being stirred agglomerating dough taking-up on clean operating desk, rubbing dough to smooth surface, with rolling pin, dough being rolled into face cake, wrap with preservative film, putting into-18 DEG C, refrigerator freezing.

Embodiment 4:

Calcium dihydrogen phosphate 0.15kg and Cardia Salt 1.5kg water 8.0kg is mixed with mixed solution, and take Plain flour 50.0kg and pour in agitator, add water 17.0kg, stirs 5s, then add cream 4.5kg, stirs 30s, then added by mixed solution, stirs 2min; Being placed on being stirred agglomerating dough taking-up on clean operating desk, rubbing dough to smooth surface, with rolling pin, dough being rolled into face cake, wrap with preservative film, putting into-18 DEG C, refrigerator freezing.

Embodiment 5:

Calcium dihydrogen phosphate 0.15kg and Cardia Salt 1.5kg water 8.0kg is mixed with mixed solution, taking 50.0kg Plain flour pours in agitator, add water 17.0kg, stir 5s, add active dry yeast 1.0kg, little onion parts 2.0kg and corn oil 4.5kg again, stir 30s, mixed solution is added, stir 2min; At 30 DEG C of temperature, relative humidity is 85% fermentation 2 hours.Being placed on being stirred agglomerating dough taking-up on clean operating desk, rubbing dough to smooth surface, with rolling pin, dough being rolled into face cake, wrap with preservative film, putting into-18 DEG C, refrigerator freezing, being made into fermented frozen thin pancake dough.

Embodiment 6:

Calcium dihydrogen phosphate 0.15kg and Cardia Salt 1.5kg water 8.0kg is mixed with mixed solution, taking Plain flour 35.0kg, soy meal 5.0kg and corn flour 10.0kg pours in agitator, add water 17.0kg, stir 5s, add active dry yeast 1.0kg, little onion parts 2.0kg and corn oil 4.5kg, stir 30s, mixed solution is added, stir 2min; Be 85% bottom fermentation 2 hours in 30 DEG C of temperature, relative humidity, be made into fermented frozen thin pancake dough.Being placed on being stirred agglomerating dough taking-up on clean operating desk, rubbing dough to smooth surface, with rolling pin, dough being rolled into face cake, wrap with preservative film, putting into-18 DEG C, refrigerator freezing.

Claims

1. a freezing thin pancake dough, is characterized in that, this thin pancake dough is prepared as follows:

B, the dough be stirred is placed on operating desk, rubs dough 0.8 ~ 1.2min with plastics perching knife is auxiliary, dough is cut into one block of little dough of block, then with rolling pin, little dough is rolled into face cake, wrap with preservative film, put into-18 DEG C, refrigerator freezing and get final product.

2. the freezing thin pancake dough of one according to claim 1, is characterized in that, containing the one in corn flour, soy meal, mung bean flour, pearling cone meal and sorghum flour or at least two kinds in flour.

3. the freezing thin pancake dough of one according to claim 1, is characterized in that, in step a, is also added with the little onion parts accounting for flour weight 3 ~ 5% before adding corn oil.

4. the freezing thin pancake dough of one according to claim 3, it is characterized in that, in step a, before the little onion parts of interpolation, also add the active dry yeast accounting for flour weight 1 ~ 3%, and then add 3 ~ 6 parts, little onion parts, corn oil or the cream accounting for flour weight 3 ~ 5%, stir 25 ~ 35s, mixed solution is added, stirs 1.5 ~ 2.5min; Be 85% bottom fermentation 2 hours in 30 DEG C of temperature, relative humidity.

5. the freezing thin pancake dough of one according to claim 1, is characterized in that, flour is the Plain flour of gluten content 26%.